Recipes with baking powder

Rich cappuccino pound cake with cocoa, honey, sour cream, and warm spices like cinnamon and cloves. Finished with a Kahlua coffee cream glaze that takes it over the top.

Old-fashioned Southern chicken and dumplings with rolled flat dumplings (not drop biscuits). Whole simmered chicken, onion broth, and a splash of milk for silky pot pie texture.

Try this new kind of bread that's delicious as toast or sandwiches.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.

Tender cream cheese cookies flavored with star anise, shaped into logs, baked, then sliced and toasted crisp for twice-baked slices that melt on your tongue.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

Moist carrot muffins featuring chopped apricots and avocado oil.

Old-fashioned Grape Nuts cereal quick bread with milk, eggs, and a hint of sweetness. Tender crumb with toasty cereal crunch, no yeast required, ready in about an hour.

Savory zucchini quick bread loaded with French fried onions, Parmesan and fresh basil. A no-yeast loaf that bakes up tender, herby, and toasts beautifully the next morning.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Waffle iron drop cookies: a chocolate cocoa cookie dough baked in 2 to 3 minutes in a waffle iron instead of an oven. Crisp, patterned, and ready faster than preheating.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Oatmeal banana cupcakes sweetened with honey and mashed banana. Quick-cooking oats add hearty texture to a soft, tender crumb. Simple one-bowl method, ready in under an hour.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.